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Pressure Cooker Mexican Shredded Chicken

Tender chicken thighs pressure cooked with a blend of Mexican spices and cerveza then shredded and broiled to crispy perfection.
4.60 from 266 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings
Calories: 200kcal
Author: Mason Woodruff

Ingredients

  • 2 pounds Boneless Skinless Chicken Thighs
  • 2 Tablespoon (32g) Olive Oil
  • 2 teaspoon Kosher Salt
  • 2 teaspoon Garlic Powder
  • 2 teaspoon Chipotle Chili Powder
  • 2 teaspoon Dried Oregano
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Coriander
  • 12 oz Cerveza*

Instructions

  • Mix the dry ingredients in a small bowl. Coat the chicken in olive oil in a large bowl before adding the spices. Stir to evenly coat.
  • Set a pressure cooker's sauté function to high and let the pot heat up. Add the chicken thighs and cook for 2-3 minutes to develop color before flipping and cooking an additional 2-3 minutes.
  • Add the cerveza and make sure none of the chicken thighs are stuck to the pot. Seal and pressure cook for 5 minutes on high with quick release pressure (vent immediately) or until the chicken thighs reach an internal temperature of 165ºF.
  • Remove the cooked chicken and shred. Use the sauté function to reduce the remaining liquid while you shred the chicken.
  • Optional: Use the broil function for 8-10 minutes for crispy edges.

Notes

*I used Modelo Especial. Any cerveza or beer will do the trick. You can also sub the beer 1:1 for chicken broth.

For Slow Cooker Mexican Shredded Chicken

Coat the chicken in the olive oil and spices and place in a crockpot or slow cooker. Pour the beer around the chicken. (You may need to add a little chicken broth or water depending on the size of your crockpot.) Cook on high for 2-3 hours until the chicken reaches an internal temperature of 165ºF.
You could transfer the shredded chicken to a baking sheet to broil in the oven and reduce the remaining liquid in a saucepan over medium heat, if desired.

For Stovetop Pulled Chicken

Sear the chicken thighs in the Dutch oven over medium heat. Add everything to the pot and simmer for 20-25 minutes, covered, until the chicken is fully cooked and fall apart tender. You can broil right in the Dutch oven for crispy shredded chicken.
Source: Dutch Oven Pulled Chicken

Nutrition Information Notes

  • Each 4-ounce serving of Mexican shredded chicken has 4 WW SmartPoints (blue).
  • With chicken breast instead of thighs, each serving has 170 calories, 26g of protein, 2g of carbs, 4g of fat, and 3 WW SmartPoints.
  • With half chicken breast and half chicken thighs, each serving has 190 calories, 24g of protein, 2g of carbs, 8g of fat, and 2 WW SmartPoints.

    • Nutrition

    Serving: 4ounces | Calories: 200kcal | Carbohydrates: 2g | Protein: 22g | Fat: 11g